Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts-Reference-Cited by-同舟云学术

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Published:2020-03 Issue: Volume:80 Page:103789
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Lesme Hanna,Courcoux Philippe,Alleaume Clémence,Famelart Marie-Hélène,Bouhallab Saïd,Prost Carole,Rannou Cécile

Funder

Conseil Régional des Pays de la Loire

Conseil Régional de Bretagne

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

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